Sous Vide Bourbon BBQ Pulled Pork Recipe

Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.

Pulled pork is very easy to make with sous vide. We pair it with a very simple BBQ sauce but you can save time by using your favorite store brand or by making extra sauce to store in the refrigerator or freezer.

You can use extra sous vide pork in sandwiches, tacos, on nachos, or freeze it in 1 cup portions for later use.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Bourbon BBQ Pulled Pork you can check out the following.

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Cooking Instructions for Sous Vide Bourbon BBQ Pulled Pork

For the Pre-Bath

Mix the spices together in a bowl. Pepper the pork shoulder, then coat with the spices. Place it in the pouch with the Worcester sauce and liquid smoke. Seal the pouch.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

Finishing the Sous Vide Bourbon BBQ Pulled Pork

Preheat a grill to high heat or a pan to medium-high heat.

When you're getting close to serving the pork you will want to make the BBQ sauce. Whisk together all of the ingredients in a pot over medium-high heat and bring to a simmer. Gently simmer for 5 to 10 minutes and then remove from the heat.

Remove the pork from the sous vide pouch and pat dry. Quickly sear the pork on all sides, 1 or 2 minutes per side, until just browned. Remove from the heat and chop into small pieces.

Alternatively, you can grill the sous vide pork until it just begins to char. This can add some great flavor, though you will trade a little tenderness around the outside.

Serve with a spoonful of the BBQ sauce over top.

Want Great Sous Vide Recipes?

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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